Some interesting fact about brownie (being a noob, I have always thought that brownie is a type of cake):
- Brownies are often described as having chewy or cookie-like consistencies and bake very flat and dense with a crackled top (Proflowers).
- Brownies are an example of a batter-type bar cookie (dolphin cookies and cake).
- Albeit the facts that brownie is basically cake-like and baked in a cake pan, brownies are considered as bar cookies rather than a cake (Chocolate University Online).
Sharing below is a recipe taken from my collection (source: Singapore Women’s Weekly magazine, Sep 2006).
Prep: 15 min Bake: 25 min Serves: 4
- 90g semi-sweet chocolate, chopped
- 4 tbsp canola oil
- 2 eggs
- 90g sugar
- 1 tsp vanilla essence
- 1/8 tsp salt
- 55g plain flour, sift
- ½ tsp baking powder, sift
- 1/8 tsp baking soda, sift
- 60g nuts, chopped coarsely
- Preheat oven at 160°C. Grease lightly a 20 x 20 cm baking pan.
- Sift 55g plain flour, ½ tsp baking powder and 1/8 tsp baking soda together into a bowl.
- Melt 90g chocolate by stirring in a bowl over a pot of hot boiling water. Cool slightly.
- Slowly whisk 4 tbsp canola oil into chocolate, mix well.
- In another bowl, beat 2 eggs, 90g sugar, 1 tsp vanilla essence and 1/8 tsp salt together.
- Stir the melted chocolate into the egg mixture, followed by sifted flour, until lump-free.
- Add nuts, reserving 1 tbsp. Pour mixture into pan. Sprinkle remaining nuts over.
- Bake for 25 min.
- Allow the brownie to cool down before cutting and serve.
- The heat from each oven can differ slightly, please adjust the baking timing accordingly.